MUSHROOM PULAO / MUSHROOM RICE RECIPE

Here am with a one pot meal - Mushroom rice / Mushroom pulao / pilaf / pulao recipe. Mushroom, as i always say is my favorite veggie which i love to add in most of my veg dishes. Mushroom pulao is a very flavorful one pot meal which is a perfect dish for lunch box too. The preparation of this pulao is bit different from regular pulao.  Stir fried buttery mushrooms are  added only after the rice is 90% done.  The use coconut milk (thin)  instead of water to cook the pulao makes this pulav more flavorful. Here is the recipe showing how to make easy pulao with mushroom / how to make veg pulao / how to make mushroom rice. Try this and enjoy.

INGREDIENTS

Basmati rice / long grain rice      - 1 cup
Coconut milk (can add water instead) - 1 3/4 cup thin coconut milk
Mushroom                                    - 10 nos, sliced into 4 piece each
Onion                                           - 1, small, sliced
Ginger garlic paste                      - 1 tsp
Tomato                                         - half of one, finely chopped
Cardamom, cloves (3 nos), cinnamon, bay leaf, star anise  - 1 each
Coriander leaves
Salt
Butter      - 2 tbsp, melted
Oil / ghee

PREPARATION

• Wash and soak the rice for 15 minutes and drain it, set aside.
• Now cut each mushrooms into 4 slices and set aside.
• Heat a pan with butter and toss the sliced mushrooms well in the butter for 2 minutes. Then add chopped tomato, pinch of salt and toss with the mushroom for 1 minute on high flame, set aside. 
• In a deep bottomed vessel, heat some ghee / oil. When hot, add cardamom, cloves, star anise, cinnamon, bay leaves and saute for a while till fragrant.
• Then add sliced onion, saute for 2 minutes. Then add ginger garlic paste, saute till the raw smell goes off (just 1 minutes or 2 )
• Add the cleaned and drained basmati rice / long grain rice to it. Mix well. Cook for 5 minutes in a medium flame. Stir occasionally.
• Meanwhile add the  coconut milk ( we took 1 cup of basmati rice. SO WE NEED  1 3/4 CUPS OF WATER (coconut milk)) in another vessel and heat it until warm.
• Now pour this thin warm coconut milk and mix well with the rice.
• Add some salt and chopped coriander leaves, mix well. Cook until the rice is 90% cooked  in a medium low flame.
• At this stage, add the tossed mushroom with tomato and let it cook until the water gets evaporated fully.
• When done, open the lid and let it cool completely. Never mix the rice when hot. It makes the rice sticky.
• After 10 minutes mix gently and can add some ghee / butter now (optional) which gives a fine aroma. Garnish with chopped coriander leaves. 
• Mushroom pulav / pilaf ready. Serve hot with raita or pickles.